Cheesy Bell Pepper Nachos
Cheesy Bell Pepper Nachos

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, cheesy bell pepper nachos. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cheesy Bell Pepper Nachos is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Cheesy Bell Pepper Nachos is something which I have loved my whole life. They are nice and they look fantastic.

How to Make Bell Pepper Nachos. This Nacho Stuffed Peppers recipe is fun and easy to make. The first thing you need to do is Stuff the peppers with that easy filling, and sprinkle on more cheese. Then bake the peppers until they're hot.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cheesy bell pepper nachos using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cheesy Bell Pepper Nachos:
  1. Make ready large bell peppers
  2. Take ground beef
  3. Prepare taco seasoning
  4. Prepare beef broth
  5. Make ready shredded cheddar cheese
  6. Make ready or more pepper jack cheese
  7. Make ready Toppings: Tomatoes, onions, lettuce, sour cream, and ect

So, comfort food Cheesy Nachos, veggified = These fabulous nachos! Add the bell pepper slices and cook until golden brown on the edges. Our bell pepper nacho boats sub in low-carb bell peppers for ordinary carb-laden tortilla chips, allowing you to slash Evenly distribute mixture into the bell pepper boats, top with cheese. Divide bell peppers between baking sheets.

Instructions to make Cheesy Bell Pepper Nachos:
  1. Preheat oven to 375°F.
  2. Wash and dry your bell peppers, then cut into small triangles.
  3. Place the cut peppers on a baking sheet in the oven and bake for 10 minutes. Set aside.
  4. While the peppers are in the oven, brown the ground beef in a skillet on the stove over medium heat. Drain any excess liquids.
  5. Next, add taco seasoning and beef broth and bring to a boil. Simmer over medium heat for 5 minutes with the lid off so that the seasoning can infuse with the ground beef.
  6. Remove the lid and continue simmering until the taco meat reduces and becomes thick. You don’t want it liquidy. It should be nice and thick.
  7. Spoon the ground beef mixture onto each bell pepper covering from end to end as much as possible.
  8. Sprinkle the yellow cheddar cheese on top of the ground beef mixture.
  9. Place the baking sheet in the oven on the top shelf and bake for 5 minutes, then turn the oven to broil and broil for 1-2 minutes until the cheese melts and gets nice and bubbly. (Watch carefully as it can burn quickly!)
  10. Remove from the oven and top with chopped cilantro, lettuce, sour cream, red onion, jalapenos, and tomatoes.

Our bell pepper nacho boats sub in low-carb bell peppers for ordinary carb-laden tortilla chips, allowing you to slash Evenly distribute mixture into the bell pepper boats, top with cheese. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up.

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